Ricotta Fritters with Quick Mixed Berry Jam

Ingredients

Canola oil, for deep-frying

1 cup all-purpose flour

1/4 cup powdered sugar, plus more for dusting

2 teaspoons baking powder

1/4 teaspoon salt

1 cup Homemade ricotta or good-quality fresh whole-milk ricotta

2 large eggs, beaten to blend

1/2 cup whole milk 

2 teaspoons grated orange zest 

Quick Mixed Berry Jam

Cookbook

Good Food, Good Life

Recipe Tags

Summer

Italian

American

Australian

Add To My Recipes

Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The fritter batter can be made up to 2 hours ahead, covered and refrigerated. Makes about 2 cups

Pour 3 inches of oil into a large wide heavy saucepan and heat over medium-high heat until it reaches 350°F.

Meanwhile, in a medium bowl, whisk the flour, powdered sugar, baking powder, and salt to blend. In a large bowl, whisk the ricotta, eggs, milk, and orange zest to blend, then whisk in the flour mixture.

Working in batches, fill a 1 1/4-ounce ice cream scoop with batter, lower the scoop into the hot oil, and release the batter while the scoop is submerged in the oil, to achieve a circular shape; repeat to make more fritters, without crowding the pan. Fry the fritters, turning occasionally, for 3 to 4 minutes, or until they are deep golden brown and cooked through. Using a slotted spoon, transfer the fritters to paper towels to drain. Return the oil to 350°F between batches.

Dust the warm fritters with powdered sugar and serve with the jam alongside. Alternatively, strain the jam through a fine-mesh sieve and discard the solids. Fill a flavor injector with the strained jam. Insert the flavor injector needle into the center of each fritter and pipe the jam into the fritter. Dust the fritters with powdered sugar and serve.